Wow….my first post of the “New Year”…and I’m feeling good! Hoping that the holiday season treated all of you well and wishing you all a most excellent 2015. The month of December is a bit of a blurrrrr for me. I somehow managed to catch a nasty bug, which is crazy because I haven’t been sick like that in years and shortly after that my “mother-in-love” arrived into town and was with us for two weeks. We all drove up to Charlotte, NC to visit my Mom and her husband for several days, so you can only imagine what it’s been like around here. But things are slowly getting back to “normal” and I’m getting back into the groove of things.
This morning I decided to make Vegetable Fried Rice for breakfast/brunch. It’s a fairly simple recipe and is definitely a favorite of mine when I have leftover rice and a lot of extra fresh veggies in the frig. If you don’t have leftover rice, then you may have to plan this recipe ahead of time, because I personally feel that it just works better with cold rice. And the great thing about this recipe is that you can use whatever veggies YOU like! I just used what I had available, as usual.
Recipe: Serves 2 – 3
3 – 4 cups of cold cooked rice (I used long-grain Brown Rice)
1 crown of broccoli (cut into small bite size pieces)
3/4 cup shredded carrots (I used organic pre-shredded carrots)
1 small yellow onion (diced)
3 tablespoons of Organic Tamari Soy Sauce
( or whatever brand soy sauce you use. A soy free suggestion would be, Coconut Aminos)
1 cup of white or baby bello mushrooms (sliced)
1 cup of raw spinach leaves (can be substituted with kale)
2 cloves of garlic (minced)
1 teaspoon of ginger (minced)
3 tablespoons of sesame seed oil (I used toasted)
1/2 teaspoon of sesame seeds (optional)
1/2 teaspoon of garlic salt
Sea Salt and Pepper to taste (optional)
In a large skillet (or wok, if you have one) heat 2 tablespoons of oil on a medium – high heat and then add in your ginger, garlic, onions, carrots, broccoli, garlic salt, and mushrooms. Saute them until the onions are translucent.
Then what I usually do is move the veggies over to one side and add 1 tablespoon of oil on the empty side and add the rice to the pan like so.
I then let it heat in the pan for about five minutes and then stir it all together. I then add about 3 tablespoons of this Organic Tamari Gluten Free Soy Sauce. I prefer the taste of this one, but of course you can use whatever brand you like.
I stir that all in together and saute for another 5 minutes or so to let the sauce cook off some because you don’t want your mix to be too mushy. The last thing I do is add spinach and sesame seeds.
Now if you like eggs in your fried rice, in a small separate skillet, heat a tablespoon of sesame oil. In a small bowl, add 3 eggs and wisk those together. Add your eggs into your skillet and scramble those until cooked all the way through. You will add the cooked scrambled eggs into your dish at the same time that you add your spinach and sesame seeds.
And it will look like so.
Serve and enjoy!
If you make this recipe, or any others on Supper with Michelle, be sure to post it to Instagram(if you have an account), and tag it with @supperwithmichelle #supperwithmichelle, because I’d truly love to see the awesome dish(es) you’ve created!